This dutch oven corned beef and cabbage is the easiest way to prepare everyone’s favorite St. Patrick’s Day dinner! Flavorful cabbage, potatoes and carrots accompany tender and juicy corned beef for the ultimate feast!
This dutch oven corned beef and cabbage recipe is my go-to every time March rolls around. Whether you’re using our homemade dry-cured corned beef or you picked up a pre-brined brisket from the store, this easy-to-follow recipe will have your feast on the table with minimal effort!
And one side note before we get into the details: If you’re interested in learning more about corned beef’s connections with Ireland and how it became associated with St. Patrick’s Day in the United States, this article by The Smithsonian is an excellent read!
Recipe ingredients
Our dutch oven corned beef and cabbage recipe calls for just a handful of ingredients and an optional homemade spice mix!
- Brined Corned Beef Brisket: You can either buy one at the store or use our dry-cured corned beef recipe to make your own!
- Onion and garlic: These aromatics add flavor to the broth.
- Spices: Our homemade spice mix includes black peppercorns, allspice berries, juniper berries, yellow mustard seeds, cloves and bay leaves. If using store-bought corned beef, you can use the spice packet that comes with it instead.
- Cabbage: You’ll need one medium head of cabbage cut into 6-8 wedges for this dutch oven corned beef and cabbage.
- Baby potatoes: I like to use baby potatoes cut in half for this recipe. If using larger potatoes, chop them into smaller pieces.
- Carrots: I use large carrots cut up into smaller pieces, but you could also substitute baby carrots.
Step by step instructions
Step 1: Rinse the corned beef and place in the dutch oven along with the onion, garlic and spices. Cover with water by several inches. Bring to a boil, reduce heat and cover. Cook for 3-4 hours or until the corned beef is very tender. Make sure to check the corned beef every hour and add more water if needed so that the brisket is completely submerged.
Step 2: While the corned beef is cooking, prepare the vegetables. Cut the cabbage into wedges, slice the potatoes in half and chop the carrots into large pieces.
Step 3: Add the vegetables to the dutch oven for the last 30 minutes of cooking. If the corned beef is tender and falling apart, transfer it to a plate before adding the vegetables.
Step 4: Remove the meat and vegetables from the pot. Transfer the corned beef to a cutting board. Allow the meat to rest for 10 minutes and then slice thinly against the grain.
Storage and reheating
Leftover dutch oven corned beef and cabbage will keep in the refrigerator for up to four days. I also recommend saving some of the cooking liquid for reheating.
To reheat the corned beef, thinly slice against the grain while still cold. Place the corned beef slices in a skillet or dutch oven and cover with the reserved cooking liquid (or water or broth). Bring the liquid to a simmer over medium heat. Then reduce heat, cover and gently simmer until heated through.
And if you want to warm up your vegetables, my favorite way to do this is to make leftover corned beef hash. Simply chop up the corned beef, cabbage, potatoes and carrots and heat them together in a skillet with a bit of oil or butter!
The corned beef can also be frozen for up to three months, but the vegetables should be enjoyed fresh. Thaw in the fridge overnight.
Expert tips and tricks
- Rinse the corned beef before cooking. Even if you use store-bought corned beef, rinsing the brisket is a good idea to help ensure the brisket isn’t too salty. Don’t worry, the meat is already cured and full of flavor — you won’t be washing any flavor away in this dutch oven corned beef and cabbage recipe!
- Keep an eye on the water level. Add more water to the dutch oven if the corned beef isn’t fully covered.
- Cook at a gentle simmer. Adjust the temperature as necessary to keep the water from boiling, which can cause the meat to become tough.
- Allow the brisket to rest a few minutes after cooking before slicing. This allows time for the juices to redistribute, resulting in a more tender meat.
FAQs
If you’re making corned beef from scratch, you definitely need to thoroughly rinse the brisket under cold running water before cooking. If using store-bought corned beef, a quick rinse should be sufficient.
Yes! Preheat your oven to 300°F (150°C). After bringing the corned beef to a boil on the stovetop, cover and bake for 3-4 hours or until tender. Add the potatoes, carrots and cabbage during the last 30 minutes of cooking.
After letting it rest for 10 minutes, slice the corned beef thinly against the grain. Pro tip: Only slice what you want to serve. Store the rest of the brisket in one piece so it stays juicy.
Corned beef needs to be cooked low and slow for a tender texture. Make sure to keep the cooking liquid at a light simmer, as boiling the corned beef can result in a tough texture. Slicing the corned beef against the grain is also important to ensuring a tender texture.
Loving this dutch oven corned beef and cabbage? For more of our dutch oven favorites, make sure to check out these recipes:
Print
Dutch Oven Corned Beef and Cabbage Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Dutch Oven
- Cuisine: Irish
Ingredients
Corned Beef and Cabbage
- 3–4 lbs (1.4–1.8 kg) corned beef, home-cured or store-bought
- 1 yellow onion, quartered
- 3 cloves garlic, smashed
- 1 head cabbage, cut into 6–8 wedges
- 1.5 pounds (680 grams) baby potatoes, halved
- 4 large carrots, peeled and cut into 3-inch (8 cm) pieces
Spice Mixture (optional)*
- 2 bay leaves
- 1 teaspoon allspice berries
- 1 teaspoon juniper berries
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- 6 whole cloves
Instructions
- Thoroughly rinse the brisket under cold water to remove excess salt and seasoning.
- Place the corned beef in a dutch oven along with the onion, garlic and spice mixture. If using store-bought corned beef, you can replace our homemade spice mixture with the spice packet that comes in the packaging. Completely cover the corned beef with water by several inches (about 5 cm).
- Bring the mixture to a boil. Skim any foam off the top and discard.
- Finish on the stovetop: Cover the pot, reduce heat to low and simmer for 3-4 hours or until tender. Adjust the temperature as necessary to keep the water at a gentle simmer — we don’t want it to be boiling! Check occasionally to make sure the entire brisket is submerged and add more water as needed.
Finish in the oven: Preheat oven to 300°F (150°C). After bringing the corned beef to a boil on the stovetop, cover and transfer to the oven for 3-4 hours or until tender. - Add the vegetables to the pot for the last 30 minutes of cooking. The corned beef at this point should be quite tender, but not falling apart. If your corned beef is already falling apart, I recommend removing it from the liquid and wrapping it in foil while the veggies cook.
- Remove the corned beef and vegetables from the dutch oven. Allow the corned beef to rest for 10 minutes and then slice thinly against the grain. Spoon a bit of cooking liquid over the top if desired.
Notes
Spice mixture: If you want to contain the whole spices, consider tying them up in cheesecloth for easier removal.
Storage: Leftover corned beef and cabbage will keep in an airtight container in the fridge for 4 days.
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